Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots

Wait. Wait, wait, wait. BRUSSELS SPROUT HATERS: I know you bout to click away from this page. Staahhppppppp. Just give me a sec. I can say with confidence that I have heard more people talk about disliking brussels sprouts than any other vegetable or food ever. Is it just me that hears that a lot? Do people around you love brussels sprouts and I’m just living in this weird, brussels-sprout-hating sect of society?

I have only met a few peeps who are crazy about them (myself included ?). But hold on, brussels sprout haters. Let me just tell you this. Yes, the little sprouts are one of the most hated foods evaaaa (poor babies), BUT, they are almost always cooked incorrectly, too. Boiling the life out of them until they are brussels sprout mush? Nope. Why? Can I ask what the brussels sprouts ever did to you? Did they hurt your feelings? Tell you that you were having a bad hair day? Just be nice to them and don’t boil them to death. Mmmkay? Cool.

Now, moving on. How, you may ask, is the proper way to cook a brussels sprout? Oh, my friend. I shall tell you. After this picture. Because ???. (That emoji is a tongue, by the way. I sent that to my friend, and he thought it was a pair of underwear……please don’t think I am talking about brussels sprouts and then throwin’ a pair of pink underwear into the mix. It’s a tongue. As in ? slurpy drool-y deliciousness ?.)

Even if you roasted these babies up plain with just olive oil, salt, and pepper (do it all da tiiiyymmee) they would be delicious. But, ohhhhhh holy mustard sauce. I could have dreams about this sauce. Think I’m kidding and being over dramatic? Nope. Sadly, I am not.

This sauce pairs so perfectly with the roasted brussels sprouts. Throw some charred shallots on top and just quit your day job so you can sit home and eat these all day. Fo reals. Okay, so this sauce…not only is it absolutely mouthwatering, it is also crazy easy. What’s in it?

Apple cider vinegar

Stone ground mustard (also called “whole grain mustard”)

Honey

Water

And that’s it. Say whaaaaaaaat? Throw it in a skillet and let it reduce for a few minutes. Boom shacka lacka – you just created greatness. People will think you are so fancy. It can be our private little secret that it actually took you five minutes and zero skill to throw together. We are so sneaky, you and I.

The sauce is tangy, super flavorful from the mustard, and slightly sweet from the honey – seriously, you guys. So dang good. The shallots are just as easy. Sauté them for about ten minutes in a skillet until they get nice, brown, and slightly charred. Throw those babies on top of the brussels sprouts and mustard sauce. It’s a trio made in heaven. You BEST BELIEVE I’ll be bringin’ these to Thanksgiving this year. No doubt about it.

My brother is in the military, too, and they just recently got based at Fort Riley like us!! It seriously doesn’t even feel real that they live here. I am really close with my siblings, so this is a dream come true.

Unfortunately, they moved here during my busiest school week of the year with finals approaching on Friday/Monday/Tuesday, so I can’t see them quite as much as I would like to. BUT we have summer break coming up in just over a week, and then I will have lots of free time!

Firstly, that first photo is beautiful! Brussell sprouts are SO difficult to photograph.
Roasted Brussels sprouts are my favourite thing to snack on at the moment and this flavour combo sounds amazing.

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Annie Chesson
I am a passionate Christian, proud Army wife, cooking addict, and owner of the cutest German Shepherd/Lab in the whole world! Join me in my journey to create delicious, flavorful food. More About Me...